• Grappa Riserva <br> in gift box

      Grappa Riserva · in gift box

      Badia a Coltibuono | Tuscany

      For the production of Badia a Coltibuono Grappa Riserva, our own Sangiovese marcs are distilled by hand at low temperature with indirect steam after a gentle pressing. This process preserves the aromas of the fresh marcs in the grappa. The grappa is produced at the Nannoni distillery in Paganico, where many of Italy's best wine producers have their grappa distilled.

      Coltibuono's Grappa Riserva is straw yellow in colour with amber tones. On the nose, it is elegant and refined with beautiful notes of vanilla and spices due to ripeness. On the palate, it is soft and elegant, finishing with a clean, lingering finish. SUPERIORE.DE

      • Grape Variety: 100% Sangiovese
      • Cultivation: close to nature
      • Expansion: 18 months barrique
      • Filtration: yes
      • Alcohol content: 42,00 % vol
      • Serving temperature: 16‑18 °C
      • Closure: Natural cork
      • Delivery only possible to CH, DE, IS, LI, NO and UK
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      stored air-conditioned

      30000304 · 0,5 l · 73,80 €/l · Price (DE) incl. VAT, excl. Shipping9 units available

      36,90 €
    Badia a Coltibuono

    About 1,000 years ago the Benedictine monks of Vallombrosa founded Badia a Coltibuono ("Abbey of the Good Harvest") as a place of peace and reflection. Situated north of the Tuscan wine-growing village of Gaiole, the hamlet, beautifully embedded in the wooded hills of the southern Chianti Classico region, still presents itself today almost as it did in the Middle Ages.

    The tradition-conscious family of today's owner Emanuela Stucchi-Prinetti has been at home on Badia a Coltibuono since 1846. The first-class wines of the Bastion of the Tuscan Terroir enjoy the appreciation of wine experts from all over the world and are guided in wine guides with first-class ratings. The cellarer is Emanuela's brother Roberto Stucchi-Prinetti, who cultivates autochthonous grape varieties with great passion and skill. His brothers Paolo and Guido also dignifiedly continue the work that their ancestors - a Florentine banking family - had begun. Sister Emanuela was the first woman to be elected President of the Consorzio del Marchio Storico del Chianti Classico in 2000. Her mother Lorenza de Medici is probably the most famous Italian chef.

    The grapes of Badia a Coltibuono grow at an altitude of between 250 and 320 metres on southern, south-eastern and south-western sites in the immediate vicinity of the abbey. The vineyards are planted with Sangiovese, Canaiolo, Chardonnay, Pinot Bianco, Trebbiano and Malvasia. Roberto and his sister regularly manage to get the best out of the berries. The vines are all grown organically.

    The potential of Badia a Coltibuono should not be exhausted for a long time yet, as the new winery in Monti, which takes into account the needs of modern wine production, promises even more outstanding results in the future. SUPERIORE.DE